French country loaf with walnuts



Water305 ml
Salt9 g
Sugar7 g
Flour (type 55)415 g
Wholemeal flour95 g
Fresh yeast15 g
Walnuts110 g


3 h 34

Instant dried yeast equivalent: 5 g

Slightly acidic in flavour, this loaf gets its colour from the wheat grain husks. It keeps for longer without going stale due to the fermentation method used.


  1. Select the weight of loaf desired.
  2. Add the ingredients to the pan in the following order: water, salt and sugar.
  3. Then add the two types of flour and the dried yeast.
  4. Place the pan in the machine. Select programme 2, the weight of the loaf and the colour of the crust desired. Press 'start - stop'.
  5. When you hear the beep, add the walnuts or hazelnuts if you so wish.
  6. At the end of the cycle, switch off the machine, take out the pan and turn out the loaf.

Tablespoons conversion